After a year of intensive cooperation with “Kantine Zukunft Brandenburg”, the Studierendenwerk's canteens can look back on an impressive track record. The successes achieved were honored and jointly reflected upon at a closing event in the canteen on the Golm campus on December 13, 2024.
The “Kantine Zukunft Brandenburg” project, funded by the Ministry of Social Affairs, Health, Integration and Consumer Protection, had a clear goal: to make the menus of the Studierendenwerk's seven canteens more sustainable without sacrificing enjoyment.
And the commitment has paid off: the proportion of organic food purchased has increased from 3 percent to 31 percent - a tenfold increase within a year. Numerous products such as pasta, potatoes, pulses and tomato products were converted to organic quality. In total, 140 tons of sustainably produced food found its way into the approximately 1.2 million meals sold in 2024.
Peter Heiß, Managing Director of Studierendenwerk West:Brandenburg, was delighted:
“With the help of Kantine Zukunft, we were able to continue what we started years ago. Namely, to create a menu that caters to all tastes and is sustainable and healthy at the same time. The fact that we were able to massively increase the proportion of organic food we buy in such a short space of time while keeping our budget the same has impressed us and makes us proud.”
Focus on more regionality and sustainability
In addition to the significant increase in the proportion of organic produce, the focus was also on cooperation with regional farms. New partnerships were forged to promote regional value creation and shorten delivery routes. At the same time, the use of ready-made products was reduced - a further step towards fresh and sustainably prepared dishes.
The foundations for this successful transformation were laid in advance in workshops and through creative recipe developments. Together with the kitchen teams, many new dishes were tried out, developed further and finally offered in the canteens. The success is not only reflected in the figures, but also in the positive feedback from guests, who appreciate the commitment to a sustainable and fresh canteen menu.
Closing event with certificates and cake
However, not only were the impressive milestones of the project presented, but all seven canteens were also awarded certificates. A special highlight was the freshly baked cake, which rounded off the closing event in a relaxed and convivial atmosphere.
Although the project funding from the state of Brandenburg will not be continued for the time being, the Studierendenwerk remains determined to continue on its chosen path. “Even if this success curve cannot be increased immeasurably with the funds available, we are spurred on to continue developing a responsible canteen meal plan in the future,” emphasized Managing Director Peter Heiß.
Culinary highlight
On this day, the successful cooperation with “Kantine Zukunft Brandenburg” was also reflected on the plates of the Golm canteen: Thai chili with black beans, zucchini pancakes with beet ketchup and other creative creations were a delicious expression of the project.
The cooperation with the “Kantine Zukunft Brandenburg” has impressively demonstrated that sustainable transformation is possible - even under the challenges of a limited budget. The canteen teams at Studierendenwerk West:Brandenburg look back proudly on what has been achieved and are optimistic about the future. A big thank you goes to everyone involved for the inspiring collaboration.
